Instant Pot Moong Dal Recipe – Authentic Indian Lentil Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Moong Dal Recipe – Authentic Indian Lentil Curry

Hey everyone! If you’re anything like me, a comforting bowl of dal is a hug in a bowl. And honestly, nothing beats the speed and ease of making it in the Instant Pot. This Moong Dal recipe is a family favorite – it’s simple, flavorful, and comes together so quickly, even on busy weeknights. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a staple. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Moong Dal is seriously a game-changer. It’s:

• Quick & Easy: Ready in under 30 minutes, thanks to the Instant Pot magic!
• Flavorful: Packed with aromatic spices for a truly authentic taste.
• Healthy: Moong beans are a fantastic source of protein and fiber.
• Comforting: The perfect dish for a cozy night in.
• Versatile: Pairs beautifully with rice, roti, or yogurt.

Ingredients

Here’s what you’ll need to make this delicious Moong Dal:

• 1 tablespoon neutral oil (like canola or vegetable)
• ½ – 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ¼ – ½ teaspoon hing (asafoetida)
• 10 curry leaves
• 1 medium yellow onion, diced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 plum tomatoes, diced (about 1 cup)
• ½ – 1 teaspoon ground turmeric
• 2 teaspoons Kashmiri red chili powder
• 2 teaspoons ground coriander
• 2 teaspoons kosher salt (or to taste)
• ¼ – ½ teaspoon garam masala
• 1 cup whole moong beans (mung beans) – about 200g
• 3 cups water (720ml)
• 1 tablespoon jaggery (optional, but adds a lovely sweetness)
• Juice of ½ – 1 lemon
• ¼ cup cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dal:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that’s essential in Indian cooking. A little goes a long way – start with ¼ teaspoon and adjust to your liking. If you’re new to hing, it has a pungent smell, but it mellows out beautifully when cooked.
• Kashmiri Chili Powder: This isn’t about heat; it’s about color. Kashmiri chili powder gives the dal a gorgeous, vibrant red hue without making it overly spicy. You can find it at most Indian grocery stores or online.
• Moong Beans: These are nutritional powerhouses! They’re easy to digest, packed with protein, and a great source of fiber. I prefer using whole moong beans for a slightly more textured dal, but you can use split moong dal too (see FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to Saute mode and heat the oil for 2-3 minutes. Add the mustard seeds. Once they start to splutter (this is important!), add the cumin seeds, hing, and curry leaves. Let them sizzle for about 30 seconds – you’ll smell the amazing aroma!
2. Build the Base: Add the diced onion and sauté for about 2 minutes, until softened. Then, stir in the ginger and garlic paste and cook for another minute until fragrant.
3. Tomato Time: Add the diced tomatoes and cook for about 1 minute, stirring occasionally, until they start to break down.
4. Spice it Up: Now for the magic! Stir in the turmeric, chili powder, coriander, salt, and garam masala. Cook for another minute, stirring constantly, to toast the spices. This really blooms the flavors.
5. Add the Dal & Water: Add the moong beans and water. Give everything a good stir to make sure the beans are well coated in the spices.
6. Pressure Cook: Close the lid of the Instant Pot, making sure the valve is set to sealing. Pressure cook on high for 15 minutes.
7. Natural Release: After the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
8. Finish & Serve: Open the pot and give the dal a good mix. Stir in the jaggery (if using) and lemon juice. Garnish generously with chopped cilantro. Serve hot and enjoy!

Expert Tips

• Don’t skip the spluttering step: Waiting for the mustard seeds to splutter is crucial for releasing their flavor.
• Adjust the spices: Feel free to adjust the amount of chili powder and garam masala to your preference.
• Taste and adjust: Always taste the dal before serving and adjust the salt and lemon juice as needed.

Variations

• My Mom’s Touch: My mom always adds a pinch of red pepper flakes for an extra kick.
• Coconut Milk Dal: For a richer, creamier dal, stir in ½ cup of coconut milk after pressure cooking. My friend, Priya, swears by this!
• Spinach Moong Dal (Palak Dal): Add 1 cup of chopped spinach during the last 5 minutes of cooking for a boost of nutrients.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in the refining process).

Spice Level Adjustment (Mild to Spicy)

• Mild: Use ½ teaspoon Kashmiri chili powder and ¼ teaspoon garam masala.
• Medium: Use 1 teaspoon Kashmiri chili powder and ½ teaspoon garam masala.
• Spicy: Use 2 teaspoons Kashmiri chili powder, ½ teaspoon garam masala, and a pinch of cayenne pepper.

Instant Pot vs. Stovetop Instructions

If you don’t have an Instant Pot, you can easily make this dal on the stovetop!

1. Follow steps 1-4 in a heavy-bottomed pot.
2. Add the moong beans and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the beans are tender.
3. Follow steps 8 to finish and serve.

Festival Adaptations

Moong Dal is often served during Indian festivals like Diwali. It’s considered a sattvic (pure) food and is a great addition to a festive meal.

Serving Suggestions

This Moong Dal is incredibly versatile! Here are a few ideas:

• With Rice: A classic pairing! Basmati rice is my go-to.
• With Roti or Naan: Perfect for soaking up all the flavorful sauce.
• With Yogurt: A dollop of plain yogurt adds a cooling contrast.
• With a Side Salad: A simple cucumber and tomato salad complements the dal beautifully.

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

What is Moong Dal and what are its health benefits?

Moong Dal (mung beans) are a type of lentil that’s widely used in Indian cuisine. They’re a great source of protein, fiber, iron, and folate. They’re also easy to digest, making them a good choice for people with sensitive stomachs.

What can I substitute for Hing (Asafoetida)?

If you can’t find hing, you can omit it, but it will affect the flavor. A very small amount of garlic powder (about ⅛ teaspoon) can be used as a very rough substitute, but it won’t replicate the unique flavor of hing.

Can I use split Moong Dal instead of whole Moong Dal?

Yes, you can! Split moong dal (yellow moong dal) will cook much faster – reduce the pressure cooking time to 8-10 minutes. It will also result in a creamier dal.

How do I adjust the spice level of this dal?

Adjust the amount of chili powder and garam masala to your liking. You can also add a pinch of cayenne pepper for extra heat.

How long does cooked Moong Dal stay fresh in the refrigerator?

Cooked Moong Dal stays fresh in the refrigerator for up to 3 days.